I found this recipe in the most recent edition of ‘Food & Drink’ magazine (available FREE from the LCBO 4x per year). I made it for Easter dessert… it’s light and very quick to make. My dessert-hating brother even enjoyed them and said they were just the right size for a nice finish to a very large meal.
- 75g lemon tea biscuits
- 3 tbsp butter, melted
- 2 blocks (16 oz) cream cheese, at room temperature
- ½ cup extra-fruit strawberry jam
- ¼ cup white sugar
- 2 eggs, at room temperature
- 1 tsp vanilla extract
Prep time: 20 mins
Bake time: 20 mins
Makes 12 standard cupcakes
Preheat oven to 375F
Line muffin tray with paper cups.
In a food processor, whirl the cookies until they are fine crumbs, should have about 1 cup. Add melted butter and pulse a few times to combine. Should have a coarse crumb now. Divide evenly in muffin cups. I used the bottom of a shot glass to press the crumbs in. You could use your fingers or the back of a teaspoon.
Wipe out the food processor and add the cream cheese, jam, sugar, eggs, and vanilla. Whirl until combined, showing no lumps of cream cheese. Divide batter evenly in the muffin cups. Tap the tray on the counter to get the batter to settle.
Bake for 20 minutes. The cakes should show a few cracks in the top.
Allow to cool completely. Cover and refrigerate for up to 2 days. Serve chilled.
- I used Peak Freans lemon social cookies… or something like that. They look like little wafer cookies and this recipe used approximately ¼ of a box.